The Daily times. [volume] (Richmond, Va.) 1886-1889, 1887-08-27
SOME DAINTY DISHES.
EXAMPLES OF epiCUReAN COOKERY
IN THE EAST AND SOUTH.

The National Dish Of Turkey-One ID
the Rice Dishes OF ftaiy-A spanish
observation-disclosures Dainty-Per-
sia's Kabob-German Salads.
When American, English and French
dishes pail upon the taste there seems TO
be no reason why the east and the south
should not tempt one, if only for the
change. In fact, Turkish cookery Is
delicately epicurean. II ranges, like the
French, through soup, fish, entrees,
vegetables, roasts and sweets. The
pilaT is a national dish, and has the
charm Of variety, for it is served in many
forms. The elaborate pilaff, as the dish
of distinction, is prepared by first boiling
and then cutting small and frying brown
a chicken and a shoulder Of mutton' the
same broth is used for both, the chicken
being cooked first; n pound Of rice IS next
washed. dried i'm a cloth, boiled five min
utes i'm the same broth, then drained and
Drowned with butter in a deep saucepan;
a handful Of raisins and enough water to
cover well the rice are next added, with a
tablespoonful Of saffron OF curry, and an
onion sliced and fried brown in butter;
when the rice is tender the chicken and
mutton are warmed with il, and it Is
served with a garnish Of hard boiled eggs
cut in rings.
THE R1sOTTO or MILAN.
Chief among the rice dishes Of Italy is
the risotto Of Milan and the cream Of rice
and chicken. To prepare the %risotto, par
boil well washed rice in boiling water for
five minutes. draining and drying 1t on n
cloth. fry it brown with a little chopped
onion and butter, and then stew it untl
tender in enough highly seasoned broth to
cover il well; il is necessary 90 watch 1t
closely. and shake the saucepan, as the
rice absorbs the broth, Co prevent burn
ing. When the rice is done put 10 In a
buttcrcd mold with shreds of cold chicken,
tongue or ham,. well shaken down. busted
with grated cheese and Drowned in the
oven. Slices of mushrooms or a little
curried tomato sauce may be used as va
riatiOus from the chicken or tongue.
The rice preparations Of Spain demand,
10 satisfy the native palate, a quantity of
garlic. The rice is washed, boiled. well
! Drowned i'm butter; garlic forms the suhsti-
tute for the onion. then add two large ripe
/ tDllliI0tr- Il rlifUlllNl W. p AtNN 'NNN"Nf HN'A
Spanish red pepper is added most bOunti-
fully; the rice SINNERS till tender in a
little broth. Frequently 10 is served with
slices of ham, bacon, sausage, smoked
salmon or dried fish, any one Of these be-
Ing stewei with the rice.
Before the advent Of the walnuts and
the wine, partake Of a Portuguese dish Of
sweet rice. A cupful Of rice is well
washed and boiled soft, with "a pint and a
half OF milk. four ta~blespoonfuls of sugar
and q bay leaf. When the rice is soft the
bay leaf is removed, q gin Of cream and
thc vclks of four eggs are added, beaten &c
a Unht foam. and the rice is then placed in
n dish and allowed TO cool. When per-
fcctly cold the surface is busted with pow
dcred sugar and cinnamon; burnt almond
dust is preferable. prepared by browning
peeled or blanched almonds in the oven
aud then reducing them 10 a fine powder
A PERSIAN DAINTY.
The Persiaus nattor their guests with a
/ delicate little kabob, one of their chief
daintics. This is q little lean lamb chop,
n trine Of fat, a lump Of kidney, one of
liver. powdered all over with finely
chopped garlic. discreetly salted and pep
percd, served temptingly frothing upon a
silver skcwer.
A German writer goes-nOt wisely
into the ctymology Of saslds and gives us
the satisfactory information that it is a
word derived from salt, but he finds this
derivation extremely unsatisfactory when
be is opposed boy the succulent juices Of
Of apples and oranges, bananas and beet
root. The first two in Germany are eaten
with roast pig. AwOrld renowned chem.
ist wrote a book upon salads. The salad
Of his invention was carefully treated in
the way of gently sprinkling abundantly
the lettuce leaves with oil and vinegar,
cautiously mixed, then lightly shaken be-
tween two Stoves in order that the super
fluffy Of oil and vinegar be allowed TO run
of: there then viii remain sufficient Of
each 20 lend the trle perfection Of flavor
The amateurs enthusiasm PUSHES into
eggs. lIc fails to comprehend that there
arc but four elements in "a salad-the herb,
the oil. the vinegar, the salt. An illustri-
ous salad is made by cutting into wafer
slices adciicatc fresh cucumber, with vim
ear, oil, salt. pepper and, if chosen, an ac-
commitment of onion. add that noble
fruit. the tomato, and some water cress
without admixture of other vegetables and
it is a salad proper for a gourmet New
York Post.